Tuna Salad Lettuce Wraps

Why You’ll Love This Recipe

Tuna Salad Lettuce Wraps are the ultimate blend of convenience and nutrition. They take just minutes to prepare, are full of fresh flavors, and can easily be customized to your taste. Whether you’re following a low-carb, keto, or gluten-free diet, these wraps fit perfectly into your meal plan. They’re also great for meal prep and stay fresh for several days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Canned tuna, drained
• Mayonnaise
• Dijon mustard
• Celery, finely chopped
• Red onion, finely diced
• Fresh lemon juice
• Salt and pepper to taste
• Romaine, butter, or iceberg lettuce leaves for wrapping
• Optional: chopped dill pickles, fresh herbs, or sliced avocado

Directions

1. Drain the canned tuna well and transfer it to a mixing bowl.
2. Add mayonnaise, Dijon mustard, celery, and red onion. Stir until combined.
3. Squeeze in fresh lemon juice and season with salt and pepper to taste.
4. Taste and adjust seasoning if needed.
5. Gently separate lettuce leaves and pat them dry.
6. Spoon the tuna salad into the center of each leaf and fold or roll to form a wrap.
7. Serve immediately or refrigerate until ready to eat.

Servings and timing

This recipe serves 2 to 3 people and takes about 10 minutes to prepare. It requires no cooking time, making it an ideal choice for a quick, healthy meal.

Variations

• Mediterranean Style: Add chopped olives, sun-dried tomatoes, and crumbled feta cheese.
• Spicy Kick: Mix in a bit of sriracha, diced jalapeños, or cayenne pepper.
• Avocado Tuna Salad: Replace some or all of the mayo with mashed avocado.
• Herb Delight: Add fresh parsley, dill, or chives for extra flavor.
• Crunchy Version: Toss in some diced cucumbers or shredded carrots.

Storage/Reheating

Store the tuna salad in an airtight container in the refrigerator for up to 3 days. Keep the lettuce leaves separate until ready to serve to maintain crispness. These wraps are best served cold and do not require reheating.

FAQs

How long does tuna salad last in the fridge?

Tuna salad stays fresh for about 3 days when stored properly in an airtight container in the refrigerator.

Can I make these wraps ahead of time?

Yes, you can prepare the tuna salad in advance, but assemble the wraps just before eating to prevent the lettuce from becoming soggy.

What type of lettuce works best for wraps?

Butter lettuce and romaine are great choices because they’re sturdy and flexible enough to hold the filling.

Can I use fresh tuna instead of canned?

Yes, cooked and flaked fresh tuna can be used for an even fresher taste.

How do I make the tuna salad lighter?

You can substitute Greek yogurt for mayonnaise or use a mix of the two to reduce calories and fat.

Are these wraps keto-friendly?

Absolutely. These wraps are naturally low in carbs, making them perfect for a keto diet.

Can I add eggs to the tuna salad?

Yes, adding chopped hard-boiled eggs gives extra protein and richness.

What can I serve with tuna salad lettuce wraps?

Pair them with a side of vegetable soup, fresh fruit, or a small green salad.

Can I use chicken instead of tuna?

Definitely. Substitute canned or shredded cooked chicken for tuna to create chicken salad lettuce wraps.

Can I freeze tuna salad?

Freezing is not recommended, as mayonnaise and vegetables can separate and lose texture when thawed.

Conclusion

Tuna Salad Lettuce Wraps are a quick, wholesome, and flavorful option for any time of day. They deliver all the creamy, zesty goodness of classic tuna salad in a crisp, low-carb package. Perfect for lunch, meal prep, or a light dinner, these wraps prove that healthy eating can be both simple and delicious.

Tuna Salad Lettuce Wraps

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Fresh, protein-packed Tuna Salad Lettuce Wraps made with creamy tuna salad and crisp lettuce leaves — a light, low-carb meal that’s ready in minutes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 2–3 servings
• Category: Lunch, Dinner
• Method: No-Cook, Assembled
• Cuisine: American

Ingredients

• 2 cans (5 oz each) tuna, drained
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 celery stalk, finely chopped
• 2 tablespoons red onion, finely diced
• 1 teaspoon fresh lemon juice
• Salt and pepper to taste
• 8–10 large romaine, butter, or iceberg lettuce leaves
• Optional: 2 tablespoons chopped dill pickles, 1 tablespoon fresh herbs, or sliced avocado

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Instructions

1. Drain the canned tuna thoroughly and place it in a mixing bowl.
2. Add mayonnaise, Dijon mustard, celery, and red onion. Mix until well combined.
3. Stir in fresh lemon juice and season with salt and pepper to taste.
4. Taste and adjust seasoning as needed.
5. Gently separate and pat dry the lettuce leaves.
6. Spoon the tuna salad into the center of each leaf and fold or roll to form a wrap.
7. Serve immediately or refrigerate until ready to eat.

Notes

• For a lighter version, substitute Greek yogurt for mayonnaise.
• Keep lettuce leaves and tuna salad stored separately until serving for best texture.
• Use butter lettuce for softer wraps or romaine for extra crunch.
• Add herbs or spices like dill or cayenne for added flavor.

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 1g
• Sodium: 480mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 20g
• Cholesterol: 35mg